thumbnail image 1
thumbnail image 1
Preparation time
Total time
24 portion(s)
  • TM 31
published: 2014/08/04
changed: 2015/12/10


Carrot Cake

  • 360 g plain flour
  • 10 g baking powder, (2 tsp)
  • 8 g bi-carb of soda, (1.5 tsp)
  • 5 g salt, (1 tsp)
  • 7 g ground cinnamon, (2.5 tsp)
  • 4 eggs, free range
  • 330 g vegetable oil
  • 460 g sugar, (there it is again!!!)
  • 3 carrots, chopped (don't & tail)
  • 450 g tin crushed pineapple, lightly drained
  • 100 g walnuts, chopped
  • 80 g Shredded coconut

Cream Cheese Icing

  • 310 g raw sugar
  • 75 g Butter, cubed
  • 155 g cream cheese, cubed
  • 1.5 tsp vanilla paste / extract
  • pinch salt

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Recipe's preparation

  1. Pre-heat oven to 170°C.  Oil up a very large cake pan or 2 x 20cm round cake tins.

    To the TMX bowl add flour baking powder, bi-carb soda, salt & cinnamon.  Mix 5 seconds / speed 4.  SET ASIDE.

    Add carrots.  Chop 5 seconds / speed 5 or until grated fairly small.  Set aside.

    Add sugar, vegetable oil & eggs to bowl.  Mix 5 seconds / speed 4.

    Return flour mix and combine 15 seconds / speed 4.  Scrape sides.  Mix a further 5 seconds / speed 4.

    Add grated carrots, drained pineapple, chopped walnuts & coconut.  Mix roughly with your spatula.  Combine 15 seconds / speed 4 using your spatula to assist the mixing or until the mixture moves freely.

    Divide the cake evenly between the two tins and bake 45 - 50 minutes or until a skewer comes out clean.

    Leave cakes in pan for 30 minutes before turning out to cool on a wire rack.

    Ice with cream cheese frosting.

  2. Cream Cheese Frosting
  3. Add raw sugar to the bowl and blitz for 1 minute / speed 9. 

    Add remaining ingredients to bowl and cream together on speed 4 until well combined.  Scrape bowl and mix 30 seconds / speed 4.


This is a HUGE cake and is quite thick when initially blending. Use your spatula to hand mix to begin with then use it to assist until the batter runs by itself.


The original recipe can be found here: //

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Moist Carrot Cake



  • 1. April 2024 - 10:31

    I L O V E this cake. The best carrot cake ever!! Because it is such a huge cake, can you freeze it?

  • 26. July 2023 - 09:58

    Made this and it was absolutely delicious! Thank you.

  • 13. January 2023 - 19:41

    Mama Chie:
    The difference is because different ingredients have different weight (grams) per volume (teaspoons). So one teaspoon of something light like coconut will be lighter by volume than something denser like honey (for example). So a teaspoon of honey will weigh more than a teaspoon of coconut. Hope this helps.

  • 19. May 2022 - 16:28

    What a great carrot cake. Definitely my go to carrot now. I only made half the recipe and cooked it in a loaf pan. I too cut the sugar down by a 1/3.

  • 17. November 2020 - 19:04

    Beautiful cake. Just lovely. Reduced the batter sugar by half, next time i'll add a touch more. Baked two round cakes, around 40mins each.

    Icing: used the BCB recipe for "Carribian carrot cake" using the full sugar value.

  • 6. July 2020 - 18:33

    Made as per recipe. So delicious! I made 1x round about 24cm & a loaf tin. Put all the icing on the round cake with crumbled walnuts & froze the other. Will definitely make again. Thank you ☺️

  • 28. September 2019 - 03:06

    I can’t wait to make this, but, has anyone noticed the mistake in the amounts in brackets? Ie (1 tsp) etc They don’t make sense. 10g = 2 tsp, 7g = 2.5 tsp. Or did you mean 1.5 tsp? I tend to use my teaspoon when adding small amounts rather than the scales.

  • 14. September 2018 - 09:43

    This cake was amazing
    i made this cake using gluten free flour and reduced the sugar by about 150 gm and included sultanas as well. It turned our really good. But will definitely try this again using almond flour instead.

  • 1. November 2017 - 15:03

    Hi this cake was delish the only thing was i thought i had enough oil but i ran out about 360mls so i added an extra egg, i aslo used mascarpone in the icing. I also didnt seperate it as i wanted to have a huge cake so i cook it longer. This was amazing cake thankyou for sharing xoxo =)

  • 10. October 2017 - 16:10


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